Today, the 26th January, Australia Day is celebrated here in the UK (in Australia it is on the 25th January), so what better an excuse to make my version of the traditional Aussie favourite, the Lamington, which was created in Brisbane, Australia in 1901, accidentally by the maid for Lord Lamington, the eighth Governor of Queensland.
Traditionally, Lamingtons are squares of plain cake, dipped in a chocolate icing, and covered in desiccated coconut. My version is for a small, mini-muffin sized cupcake, made with a Victoria Sandwich type of cake batter, with a thick chocolate icing on top, dipped in coconut. They are much more accessible and portable than the traditional squares – believe me, I have tried transporting both, and taste just as delicious.
- 100g Softened Unsalted Butter
- 100g Caster Sugar
- 2 Eggs
- 100g Self Raising Flour
- 4tbsp Milk
- 1 tsp Vanilla Extract
- 200g Fondant Icing Sugar
- 15g Cocoa Powder
- 15g Unsalted Butter
- 75ml Milk
- 60g Chocolate (I used 30g Milk Chocolate and 30g Plain Chocolate)
- 60g Desiccated Coconut
Bake in a 200 degree preheated oven for about 10-12 minutes, turning after 8 minutes to ensure even baking, until an inserted skewer comes out clean.
Place on a rack to cool slightly while you make the icing.